Wednesday, 21 May 2014

go figure

The first time I tried a moussaka was on a flight to Canada - needless to say, it wasn't the finest of introductions! Since then, however, it has worked its way into my recipe book of classics. I first made this recipe about a year ago but wanted to share it with y'all again, seeing as its so tasty and all that!

A few things to keep in mind - first, a moussaka is a labour of love... it aint a quick meal to through together! I save this for an afternoon where I don't have much on, so I can make it in plenty of time for dinner. It takes about an hour to do all the prep (the four stages; aubergines, potatoes, mince, and bechamel sauce) and then about thirty minutes to cook in the oven.

Second, you'll need a nice deep dish. I like this round ceramic casserole dish (TK Maxx) - the round shape makes it perfect for the circular shape of the aubergines and potatoes. Its a bit like a lasagne, where you stack all the layers up. The aubergines and potatoes are obviously thicker than the pasta sheets you use in a lasagne though, so you'll need something suitably deep.

And finally, much like lasagne, moussaka isn't a looker. Once served it doesn't look particularly attractive but I can guarantee you it tastes a million times better than you'd expect! The bechamel sauce sets like a fourth firm layer, delicious.

Best of all - as this has everything hidden away inside it, you only need to serve with steamed green veg. We usually go for tenderstem or purple sprouting brocolli. Enjoy!